Put the bread, cashews, sunflower seeds, basil, Italian seasoning and sea salt into a blender or food processor and process into coarse crumbs. Transfer to a medium-sized bowl. Add the olive oil and stir to combine. Add the fresh tomatoes and gently stir, until thoroughly combined.
To serve, put some of the tomato sauce from the bottom of the casserole dish on each of eight individual serving plates and top it with 1 stuffed artichoke half (see note). Serve warm or cover, refrigerate and serve cold.